Saturday, July 14, 2007

Grilled Sea Bass with Tropical Salsa

1. Ingredients

1 cup 1/4-inch pieces peeled cored pineapple
3/4 cup 1/4-inch pieces peeled pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeno chili
2 tablespoons fresh lime juice
6 (6 ounce) fillets sea bass fillets
garlic flavored olive oil

2. Cooking Directions

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve. Yield: 6 servings

3. Still Hungry?

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor - just right with grilled low-fat fish.


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